South Beach Shrimp Louis

Phase II recipe This is taken from the restaurant Joe's Stone Crab

• Ready In: 25 mins
• Serves: 2

Ingredients

• 3⁄4 lb baby shrimp or 3⁄4 lb medium shrimp
•  salt
• 1  smalllime, juice  
•  lettuce leaf
• 1  cup  canned garbanzo beans, drained
• 1  large  ripe tomatoes, cored and sliced
• 2  eggs, hard-cooked
• 2  lemons, cut in half crosswise
• 4  ripe black olives
• 4  slices green bell peppers (thin round slices)
• 1⁄2 cup mayonnaise
• 2  tablespoons chili sauce
• 1  tablespoon onion, grated
• 1  tablespoon fresh parsley, chopped
•  salt
•  pepper
• 1  tablespoon heavy cream, plus
•  extra heavy cream, to reduce thickness
• 1⁄4 teaspoon Worcestershire sauce, more if needed
• 3  drops Tabasco sauce

Directions

1. To make the shrimp:
2. Drop the shrimp into boiling water flavored witha little salt and lime juice. Cook til just pink, usually 1-2 minute Drain and cool slightly; shell and devein. Place in a bowl; cover with plastic wrap and chill.
3. Arrange lettuce leaves to cover two large dinner plates (at Joe's, this is made on large oval plate). Place a mound of shrimp on one side and a mound of garbanzo beans on the other. Place tomato slices in the four "corners" of the plate. Cut the eggs lengthwise in quarters and place a quarter next to each tomato slice. Place a lemon half at the end of each plate and 2 olives at the top and bottom. Place the green pepper rings at the edges. Cover and chill if not serving immediately.
4. To make the Louis dressing:
5. Combine the mayonnaise, chili sauce, grated onion, parsley, salt, black pepper, cream, Worcestershire sauce, and Tabasco sauce. Stir until blended. Chill, covered, until serving time. If too thick, stir in a little more cream. Serve dressing in a small sauce-boat beside the shrimp.
6. This is a good-looking plate. The Louis dressing can be used for other cold seafood, too. Louis dressing contains a large amount of mayonnaise, but is not a problem if used as a dip. Don't eat it like soup!